This dense and crusty bread has a hint of coffee flavor and is studded with sweet, juicy dates. The bread is practically a meal in itself. Spread it with butter or cream cheese for breakfast or snack. Or serve it at brunch.
I found the original recipe in a German cooking magazine years ago and it’s been waiting patiently its turn for a go on this blog—the original recipe used three types of flour. I went straight up for the whole wheat version. Maybe the mix of flour would have made the bread less dense. What do I know? I’m no bread-baking genius.
If you want to be super fancy and have time, add spices or citrus flavor to the butter or cream cheese to top the bread. Butter or cream cheese with cinnamon or orange flavor would take the flavor to the next level.
Be mindful that this recipe has a three-hour total rise time. So be sure to schedule your other daily tasks around that. No one wants to be stuck in the kitchen because they forgot to check how long the dough needs to rise. #dontlookatme.
By all means, go nutty. Add your favorite nut variety to the bread or favorite nut mix. You can also swap out the dates for other dried fruits. Dried cherries would work well.
This whole wheat bread recipe is officially added to my “favorite bread recipes to make” list. I will put it on my Thanksgiving menu options as well.
Whole Wheat Espresso Date Bread
Ingredients
- 3+3/4 cups whole wheat flour
- 2 tablespoons brown sugar
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 5 oz lukewarm espresso
- 3/4 cup whole milk
- 2 tablespoons unsalted butter, room temperature
- 1 cup pitted dates, chopped into small pieces
Instructions
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In a large bowl place the flour, brown sugar, yeast, salt and ground ginger.
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Mix in the milk, espresso, and butter and use the dough hook of your mixer or knead by hand into a smooth dough, about 10 minutes.
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The dough should be soft but not sticky.
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Place in a lightly oiled bowl, cover with a dish towel and stow in a warm place for 2 hours.
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Line a baking sheet with parchment paper.
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Turn the dough out onto a lightly floured surface and pat into a large rectangle.
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Arrange the dates on top of the dough then fold it in half, enclosing the chopped dates and knead for another 5 minutes.
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Pat the dough out into a large oval and place on the prepared baking sheet.
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Re-cover with the dish towel and let rise for 1 hour.
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Preheat the oven to 465 degrees F.
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Place a small cast iron pan on the bottom of the oven with 1/2 cup water in it.
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Use kitchen shears to snip a large cut lengthwise down the middle of the bread and then make 3 smaller diagonal cuts on each side of the large cut.
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Sprinkle with flour and place in the oven.
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Bake for 3 minutes, then prop the oven door slightly open and bake for another 12 minutes.
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Turn the oven down to 410 degrees F and bake for another 30 minutes.
Like this Whole wheat Espresso Date Bread? Also, check out these other recipes:
FIG DATE MUFFINS WITH OATMEAL GINGER STREUSEL
WHOLE WHEAT RED BEET BREAD
WHOLE WHEAT DATE ALMOND SCONES WITH ALLSPICE GLAZE
